Soursop purée, single-strength, frozen
Single-strength Vietnamese soursop purée, seeds removed, frozen at −18 °C in PE-lined drums or cartons, for drinks, ice cream and desserts.
- Format
- Frozen, double PE-lined drums or 20 kg cartons
- Shelf life
- 24 months at −18 °C, per Vietnamese TDS
- Typical lot
- One 20-ft or 40-ft reefer container
- Trial
- Trial cartons by agreement after sample approval
Request soursop purée pricing
Send volume and destination. We reply with the spec sheet and sample plan.
Request sent.
We'll reply from sales@vinfruits.com. To speed things up, add specs on the full request form.
Product details
Everything your QC and R&D teams check before a sample.
Ripe Vietnamese soursop, peeled, deseeded and pulped, heat-treated to stop browning, then frozen at FSSC 22000- and HACCP-certified partner plants; held at −18 °C for 24 months.
Ripe soursop bruises and ferments within days, and its seeds must not reach the product. Purée gives you the creamy white flesh at a known Brix, with seeds removed at the plant.
Lots come from the Mekong Delta, mainly the Tân Phú Đông area. VinFruits Global sources, specifies and exports; the partner plant's registration and certificates come with the quotation.
Used in
- Juice drinks & shakes
- Ice cream & sorbet
- Yoghurt & dairy desserts
- Smoothie bowls
- Asian desserts
Availability
- J
- F
- M
- A
- M
- J
- J
- A
- S
- O
- N
- D
Harvest months Purée ships all year
| Parameter | Indicative value · basis | Why it matters |
|---|---|---|
| Form | Single-strength purée, seeds removed, frozen; nothing addedLabel and COA | Nothing added, so the COA values are what you dose. |
| Soluble solids | Minimum 11–12 °Bx on Vietnamese TDS; band agreed in the specificationRefractometer at 20 °C, after thawing | Codex sets 14.5 °Bx for reconstituted purée; US labels use 16.0. |
| Acidity | 0.6–1.0% as citric on Vietnamese TDSTitration to pH 8.1 | Mild acidity; your recipe may need added acid. |
| pH | 3.4–4.4 on one Vietnamese TDSpH meter, lot sample | Shelf-stable packs above pH 4.6 fall under US canning rules. |
| Pulp | Minimum 24–25% on Vietnamese TDSCentrifuge, % by volume | Pulp gives the creamy body soursop is bought for. |
| Seed fragments | Limit agreed in the specification, as a numberSieve check on a thawed sample | Seeds contain annonacin; a numeric limit protects your label. |
| Colour | Ivory whiteVisual check against the approved sample | Grey or brown shows enzyme browning before heat treatment. |
| Microbiology | Plate count, yeasts and moulds, E. coli and Salmonella per lot; limits agreed in the specificationLot laboratory report | Frozen purée is pasteurised, not sterile; plan your own heat step. |
| Storage and shelf life | −18 °C or colder, 24 months from productionVietnamese producer TDS; binding value in the contract | Thaw and refreeze darkens the purée. |
| HS code | 0811.90 if frozen uncooked; 2008.99 for pasteurised puréeUS line 2008.99.23 names soursops | Your broker's line sets duty; we confirm before loading. |
Indicative values. The binding spec is the signed contract, with its test method, sampling point and settlement basis. Last reviewed 19 Oct 2026.
Frozen is the standard pack for soursop purée from Vietnamese plants. Aseptic only by agreement.
Frozen purée
- Pack
- Double PE bags in drums, cartons or pails
- Storage
- −18 °C or colder, 24 months
- Best for
- Ice cream, desserts, drinks, foodservice
Aseptic (by agreement)
- Pack
- Aseptic bag in drum or carton
- Storage
- Ambient, as the plant's TDS states
- Capacity
- Partner capacity confirmed per order
- 1Ripe fruit
Soft-ripe soursop taken in and checked for fermentation.
- 2Peeling and deseeding
Fruit peeled, seeds removed and flesh pulped and finished.
- 3Heat treatment
Purée heated to stop browning enzymes, then cooled.
- 4Freezing
Packed in double PE bags and frozen to −18 °C for reefer shipping.
Why the heat step matters: without it, enzymes turn white soursop purée grey in storage.
- Frozen drum
- Double food-grade PE bags in a drum, 180 kg net on Vietnamese TDS.
- Frozen carton
- Double PE bags in cartons, 10 or 20 kg net; 18 kg pails.
- Cold chain
- −18 °C or colder from plant to your store, with the reefer temperature record.
- Aseptic
- By agreement only; partner capacity confirmed per order.
- Typical lot
- One 20-ft or 40-ft reefer container; pack count in the quotation.
- Label
- Product, lot, plant registration code, production and expiry date.
At your plant
- Keep packs at −18 °C or colder until use.
- Thaw closed in a chill room and mix before sampling.
- Use thawed product within the day; do not refreeze.
With each lot
- Commercial invoice and packing list
- Lot report: Brix, acidity, pH, pulp, seed fragments, microbiology
- Pesticide residue report on the purée lot
- Health certificate and certificate of origin
- Bill of lading and reefer temperature record
- Plant FDA registration and GACC registration number
What we will not offer
- A price before format, pack, volume and destination are known
- Health or anti-cancer claims for soursop
- Purée with added sugar sold as single-strength
- Soursop leaf products for the EU
Market access
EU
Soursop fruit is already sold as juice and purée in the EU. The German risk institute flagged neurotoxic potential in soursop supplements, so we make no health claims and limit seed fragments by number.
United States
US tariff line 2008.99.23 names soursops. Juice HACCP under 21 CFR 120 covers purées used in beverages, and the plant must be FDA-registered.
China and Japan
China needs the plant registered with GACC under Decree 280. Japan holds unlisted pesticides to 0.01 mg/kg, so the residue panel is matched before loading.
Checked 19 Oct 2026. We reconfirm for each contract.
Soursop in other formats
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View all Purée & NFC juice →Before you order
How do I start with soursop purée?
Ask for a frozen sample with the lot's data sheet first. After approval we agree trial cartons or drums, then full 20-ft or 40-ft reefer containers; the pack count is stated in the quotation.
Frozen or aseptic soursop purée?
Frozen is the standard pack and holds 24 months at −18 °C on Vietnamese data sheets. Aseptic is possible only by agreement, once a partner plant confirms it can fill soursop for your order.
Is soursop purée safe to sell with health claims?
No claims. Soursop contains annonacin, and an EFSA Journal risk assessment found substantial uncertainty for soursop supplements. We sell purée as a food ingredient, with a numeric limit on seed fragments.
How do I get soursop purée pricing and a sample?
Use the quote form to tell us pack size, monthly volume and destination. We reply with a quotation naming the partner plant, the data sheet and sample terms.
Ready for a sample?
Tell us the format, pack and destination.
Request a quote
Tell us what you need. We reply by email with a spec sheet and the next step.
Request sent.
We'll reply from sales@vinfruits.com. To speed things up, add specs on the full request form.
